Description
Savor the rich, hearty flavors of Lentil Bolognese, a plant-based twist on a classic favorite, packed with nutrition and flavor.
Ingredients
Scale
- 1 cup Lentils
- 2 tablespoons Olive Oil
- 1 medium Onion, diced
- 1 medium Carrot, diced
- 1 stalk Celery, diced
- 3 cloves Garlic, minced
- 1 (28 oz) can Canned Tomatoes, crushed
- 2 tablespoons Tomato Paste
- 2 cups Vegetable Broth
- 1 Bay Leaf
- 1 teaspoon Dried Oregano
- Salt, to taste
- Black Pepper, to taste
- Parmesan Cheese, for serving (optional)
Instructions
- Rinse your lentils under cold water to remove any dust or debris.
- In a large saucepan, heat the olive oil over medium heat and sauté onions, carrots, and celery for 5-7 minutes.
- Add minced garlic, dried oregano, and bay leaf, cooking for an additional 1-2 minutes until fragrant.
- Stir in crushed tomatoes, tomato paste, lentils, and vegetable broth, mixing well.
- Season with salt and pepper, bring to a gentle boil, then reduce heat and simmer for 25-30 minutes.
- Adjust seasoning, remove bay leaf, and serve your Lentil Bolognese hot!
Notes
For a lighter option, consider using quinoa or sautéed cauliflower rice. Feel free to replace Parmesan cheese with a vegan alternative if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg
Keywords: Lentil Bolognese, Vegan Pasta, Plant-Based Meals